Here’s an honest loaf for us peasants: a simple sifted wheat loaf with two scalded handfuls of cracked rye grain. It’s got plenty of heft, flavour and texture … its crumb looks a little gray! A German baker might call this bread graubrot, or “grey bread.” But I call it Rustic Peasant Bread because I imagine it being eaten by farm workers and monks after a long day toiling in the fields or copying manuscripts in the scriptorium. A stew or a hearty soup on the table. A glass of pilsener, if you’re feeling extravagant. Simple, wholesome, delicious.